Pacific Coast Grill

Since moving to a 200-seat seaside location in Cardiff last July, Pacific Coast Grill has added a new brunch (10 a.m. to 2 p.m. Sundays) and cocktails. Executive chef Izzy Balderas recently brought on Michael Feil as head chef for Wild Note Cafe, PCG’s 60-seat sister bistro in Solana Beach. This month, check out the new barbecue shrimp or lobster tacos, the coconut shrimp roll, the Kobe beef salad, or the surf & turf burger. And coming in May, wet your whistle with the new mango jalapeño margarita.

Bistro West & West Steakhouse

Chef Eugenio Martignago is serving a menu through May featuring produce harvested from West’s 3-acre Carlsbad farm. At Bistro West, sample the zucchini blossom potato gnocchi with sugar snap peas, squash and cherry tomatoes, the spring giardiniera and tempura plate, or the farm nettle ravioli with bay scallops and chiodini mushrooms. The steakhouse has a three-course prix-fixe for $75, featuring an Australian Wagyu New York steak with vegetables, zucchini blossom tagliolini pasta with prosciutto, and sauteed pink snapper with braised baby fennel, arugula pesto and cauliflower purée.

Harney Sushi

Executive Chef Rob Ruiz has overhauled the hot (“taku”) side of the menu with new appetizers, rolls and entrees. The Dynamite is a stacked hot dish with sea bass, shellfish, spicy scallops and mushrooms. The new steam buns, with plum BBQ sauce and pickled vegetable slaw, gives an Asian twist to carnitas tacos. Straight from the farm is the Harney house salad, served with a Banyul vinaigrette. Or check out the specialty miso bowl, a creamy polenta and fried onion soup.

Mille Fleurs

Chef de Cuisine Martin Woesle visits nearby Chino Farms every morning, where he’s turning fresh-harvested white asparagus into a soup with light cream and cinnamon croutons, a risotto with grilled pineapple, toasted hazelnuts and mint, and a salad with Parma prosciutto and orange ginger dressing. He’s also grilling fresh fish with steamed spring veggies, and a seasonal salad with chicken, multicolor beets, lentils and grain mustard. Also check out some new cocktails infused with seasonal fruit juices and nectars.